FORMATION OF A GEL FROM A HEATED EMULSION OF ALFALFA LEAF PROTEIN AND PEANUT OIL

被引：11

作者：

BARBEAU, WE ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14268.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1030 / 1032

页数：3

共 14 条

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[7] FUNCTIONAL-PROPERTIES OF EDIBLE PROTEIN-CONCENTRATES FROM ALFALFA [J].

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[10] FUNCTIONAL PROPERTIES OF NOVEL PROTEINS - ALFALFA LEAF PROTEIN [J].

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